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Marinated Bean and Potato Salad

Marinated Bean and Potato Salad

Makes 7-8 cups.


  • 8 medium white potatoes
  • 1 (15 oz) can pinto or other beans
  • 1 c sliced green onions
  • 1 c chopped sweet bell peppers
  • 1/2 c sliced black olives
  • 5 Tbsp cider vinegar
  • 5 Tbsp vegetable oil
  • 1 Tbsp dry parsley flakes
  • 1 1/2 tsp sugar
  • 1 tsp salt
  • 1/2 tsp turmeric
  • 1/2 tsp dry mustard powder
  • 1/2 tsp tarragon
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper


  1. Place the clean, whole potatoes in a large pot and cover with water. Bring to a boil on high heat. Reduce heat to medium, and simmer uncovered for about 25 minutes, or until fork tender, but still firm.
  2. Drain under cold water. Peel potatoes. Cut in half lengthwise and slice. Place in a large bowl.
  3. Drain beans and add to potatoes. Add green onions, bell peppers and olives.
  4. In a small bowl or jar, blend the remaining ingredients. Pour them on the salad and gently toss.
  5. Cover and refrigerate at least 4 hours or overnight. Serve cold as a main course or side dish.

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